Gluten-Free Takoyaki

Dive into the irresistible world of Japanese street food with this Gluten-Free Takoyaki recipe—a delightful twist on a classic! These golden, crispy octopus-filled balls are made with a flavorful batter crafted from gluten-free all-purpose flour and dashi stock, ensuring a light yet savory base. Each tender bite is packed with tasty surprises like tender octopus, pickled ginger, green onions, and crispy tenkasu, while gluten-free tamari adds an extra layer of umami. Perfectly cooked in a takoyaki pan, these addictively snackable spheres are generously drizzled with gluten-free takoyaki sauce and creamy Kewpie mayo, and topped with fragrant bonito flakes and seaweed powder for a traditional finish. Ideal for a crowd-pleasing appetizer or an indulgent snack, this recipe lets you enjoy the authentic flavors of takoyaki without the gluten!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 2 tablespoons Tapioca starch
• 1 teaspoon Baking powder
• 1.25 cups Dashi stock (gluten-free)
• 2 large Eggs
• 1 tablespoon Tamari (gluten-free soy sauce)
• 1 cup Cooked octopus, chopped into small pieces
• 0.25 cup Green onions, finely chopped
• 2 tablespoons Pickled ginger, finely chopped
• 0.25 cup Tenkasu (tempura bits, ensure gluten-free)
• 2 tablespoons Vegetable oil (for greasing the takoyaki pan)
• 0.25 cup Takoyaki sauce (ensure gluten-free)
• 0.25 cup Kewpie mayonnaise (gluten-free)
• 0.25 cup Bonito flakes (optional but traditional, ensure gluten-free)
• 1 teaspoon Aonori (seaweed powder, optional)

Directions

Step 1

In a mixing bowl, sift together the gluten-free all-purpose flour, tapioca starch, and baking powder.

Step 2

Slowly stir in the dashi stock, whisking to prevent lumps from forming.

Step 3

Add the eggs and tamari to the batter, and whisk until the mixture is smooth and slightly runny.

Step 4

Preheat a takoyaki pan over medium heat and grease each well with vegetable oil using a brush or paper towel.

Step 5

Pour the batter into each well until they are nearly full.

Step 6

Place a small piece of cooked octopus into the center of each well, followed by a sprinkle of green onions, pickled ginger, and tenkasu.

Step 7

Allow the batter to cook for 1-2 minutes, then use a takoyaki pick or skewer to carefully turn each takoyaki halfway. The uncooked batter will flow down to form a ball shape.

Step 8

Continue to cook, turning the takoyaki occasionally, until they are golden brown and crispy on the outside, about 3-4 minutes.

Step 9

Once cooked, remove the takoyaki balls from the pan and place them on a plate.

Step 10

Drizzle the takoyaki with gluten-free takoyaki sauce and gluten-free mayonnaise.

Step 11

Sprinkle with bonito flakes and aonori (if using) for a traditional garnish.

Step 12

Serve immediately and enjoy your gluten-free takoyaki!

Nutrition Facts

Serving size	1145.2 grams (1145.2g)

Amount per serving	% Daily Value*
Calories	2379

Total Fat 109.00g	140%
Saturated Fat 17.60g	88%
Polyunsaturated Fat NaNg
Cholesterol 678mg	226%
Sodium 4568mg	199%
Total Carbohydrate 198.90g	72%
Dietary Fiber 5.40g	19%
Total Sugars 25.50g
Protein 141.70g	283%

Vitamin D 82IU	410%
Calcium 324mg	25%
Iron 23mg	128%
Potassium 1530mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 24.2%

Carbs: 34.0%